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Beat the Heat: Refreshing Mango Recipes For A Perfect Summer

Beat the Heat: Refreshing Mango Recipes For A Perfect Summer

This summer, beat the heat with some delicious mango recipes. Let your inner chef come alive and try on the most enticing recipes of mango for your taste buds. Check out the list for more.

Mango Recipes For Summer:

Aam Pora Gin

Gin recipes (1)


45 ml GIG
1 medium-sized raw mango
6-7 fresh mint leaves
⅓ cup sugar
½ tsp. roasted cumin powder
½ tsp. black pepper powder
1 tsp. black salt
few ice cubes
2 cups chilled water


1. Rinse and pat dry the mango.
2. Roast the mango directly on the stove until it’s charred and tender.
3. Allow it to cool down, then remove the skin and scrape the pulp out.
4. In a blender, combine the mango pulp, mint leaves, sugar, cumin powder, black salt, and black pepper.
5. Blend the mixture until it’s smooth.
6. Transfer the blend to a bowl and mix it with some chilled water.
7. Take a shaker, add 45 ml of GIG, 90 ml of the blend, and some ice.
8. Shake it vigorously for about 30 seconds.
9. Transfer the drink into a cocktail glass of your choice and garnish with fresh mint leaves.


Cold Set Mango Cheesecake


Biscuit Base:
Sweet Butter Biscuits: 200g
Unsalted Butter: 30g

Cheesecake Batter:
Cream Cheese: 250g
Heavy Cream: 150g
Powdered Sugar: 60g
White Chocolate (Melted): 100g
Fresh Mango Pulp: 150g
Gelatin Powder: 1 Tablespoon + 50ml Water

Biscuit Base:
Crush the biscuits and mix with melted butter. Press the mixture into a cake pan or serving dish of your choice.Place in the fridge to set and harden.

Cheesecake Batter:
Using a hand-held electric beater, smooth the cream cheese and powdered sugar. Add the heavy cream and continue beating until the mixture is smooth. Combine the melted white chocolate with the mango pulp. Immediately add the mango mixture to the cream cheese mixture and mix thoroughly until smooth.

Mix the gelatin powder with water and place in the fridge to bloom and hydrate for about 10 minutes. Remove it from the fridge and melt the mixture in the microwave. Combine the melted gelatin with the cheesecake batter and mix well until smooth.

Pour the cheesecake batter on top of the butter biscuit base. Place in the freezer for about 5-6 hours until set. Slice into squares or triangles and serve chilled, or enjoy directly with a spoon.


Raw Mango Pakora


For Mango Chutney:
– 1 ripe mango, peeled and diced
– 1/2 cup sugar
– 1/4 cup water
– 1 tsp grated ginger
– 1/2 tsp red chili powder
– 1/4 tsp ground cumin
– Salt to taste

For Pakoras:
– 1 cup chickpea flour (besan)
– 1/4 cup rice flour
– 1/2 tsp baking soda
– 1/2 tsp turmeric powder
– 1 tsp red chili powder
– 1/2 tsp garam masala
– Salt to taste
– 1/2 cup water (adjust as needed)
– Oil for frying


Prepare Mango Chutney:
In a saucepan, combine diced mango, sugar, water, grated ginger, red chili powder, ground cumin, and salt. Cook over medium heat, stirring occasionally, until the mango softens and the mixture thickens, about 15-20 minutes. Let it cool.

Prepare Pakora Batter:
In a mixing bowl, combine chickpea flour, rice flour, baking soda, turmeric powder, red chili powder, garam masala, and salt.Gradually add water and whisk until you have a smooth batter with a thick consistency. It should coat the back of a spoon. Heat oil for frying in a deep frying pan or kadhai over medium-high heat. Once the oil is hot, drop spoonfuls of the mango chutney into the pakora batter and gently fold them in until coated. Using a spoon or your hands, carefully drop small portions of the pakora batter into the hot oil. Fry in batches, making sure not to overcrowd the pan. Fry the pakoras until they are golden brown and crispy, about 3-4 minutes per batch. Remove them using a slotted spoon and drain on paper towels to remove excess oil. Serve the Mango Chutney Pakoras hot with your favorite chutney or dipping sauce.

Mango Coconut Panacotta


– 2 ripe mangoes, peeled and diced
– 1 Can Coconut Cream Milk
– 1/2 cup sugar (adjust to taste)
– 1 tsp Mango Essance
– 1/4 cup Cold Water
– Fresh mint leaves for garnish (optional)


1. In a blender, puree the diced mangoes until smooth. Set aside.
2. In a saucepan, combine the coconut milk and sugar over medium heat. Stir until the sugar is
3. Once the coconut milk mixture is warm, add the mango puree and vanilla extract. Stir until well
combined. Taste and adjust sweetness if necessary.
4. In a small bowl, sprinkle the gelatine over the cold water and let it sit for about 5 minutes to
5. After the gelatine has softened, heat it in the microwave for about 20-30 seconds until it is
completely dissolved.
6. Pour the dissolved gelatine into the mango coconut mixture and stir until well incorporated.
7. Divide the mixture evenly among serving glasses or molds.
8. Refrigerate for at least 4 hours, or until set.
9. Once set, garnish with fresh mint leaves before serving if desired.

Enjoy your delicious mango coconut panna cotta!


Disclaimer: A third party provided the content of this article, which is only for informational purposes. theStyle.World assumes no responsibility for the accuracy or completeness of the information provided.

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